Description
Drunken Noodles, or Pad Kee Mao, is a vibrant Thai stir-fried noodle dish bursting with bold flavors and satisfying textures. With tender rice noodles, fresh vegetables, and your choice of protein, this dish promises a deliciously indulgent meal that can be prepared in under 30 minutes. Perfect for weeknight dinners or special occasions, Drunken Noodles are sure to impress anyone who takes a bite.
Ingredients
Scale
- 8 oz flat rice noodles
- 1 cup chicken (or tofu), sliced
- 1 cup bell peppers (mixed colors), sliced
- ½ cup fresh basil leaves
- 3 cloves garlic, minced
- 2 shallots, sliced
- 2 tbsp vegetable oil
- 3 tbsp low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Sriracha (adjust to taste)
Instructions
- Soak the rice noodles in hot water for about 20 minutes until soft but still firm. Drain and set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken (or tofu) and cook until browned and cooked through, about 6–8 minutes.
- Stir in minced garlic and sliced shallots; sauté for 2 minutes until fragrant.
- Add bell peppers; stir-fry for another 3 minutes until slightly tender.
- In a small bowl, mix soy sauce, oyster sauce, and Sriracha. Pour over the stir-fried mixture.
- Toss in soaked rice noodles and gently combine everything until well coated in sauce. Cook for an additional 2 minutes to heat through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 50mg